Instructions: Heat 6 quarts water to boiling in a spaghetti pot and add 2 tablespoons salt.

In a 10-inch to 12-inch saute pan, cook sausage over low heat until fat begins to render, about 6 minutes. Turn heat up to medium and cook until most of fat from sausage has rendered out and sausage is golden-brown. Add kale and chicken stock and cook until very soft, about 2 to 3 minutes. Season with salt and pepper and remove from heat.

Drop pasta into boiling water and cook until tender (about 1 minute). Drain pasta and toss into saute pan with kale and sausage. Cook over high heat until coated, about 1 minute. Add grated cheese and toss to mix. Pour into heated serving bowl and serve.

This recipe yields 4 servings.

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